One British bakery described it as the most exciting pastry launch since the sausage roll.

But although they have proved extremely popular with British customers, the intense enthusiasm for cronuts in New York is unlikely to be replicated in London.

“Cronuts are called “Yum Yums” in this country and you can buy them in [the supermarket Waitrose. We’ve had them for decades,” wrote Richard Turner, the owner of London’s Hawksmoor steakhouse, in an email to his business partner.

Adalat Hussain, co-owner of the Wild and Wood cafe in Central London says British cronut-eaters are attempting to master the treat with a knife and fork. “I think using your hands is the best way,” he says.

Back across the pond, a young woman in the queue outside the Dominique Ansel Bakery declared the cronut a typically American invention.

“A croissant is a great pastry in the morning; a doughnut is a great pastry in the morning. Really to combine the two is representative of the American way. It’s really efficient and delicious and fattening and great.”

Dominique Ansel has copyrighted the term “cronut,” prompting bakeries to come up with alternative names like “doissant”, “croissant-doughnut” and “doughssant”. The much-loved British bakery chain Gregg’s launched the Greggsnut in September.